60-Second Skill with Nigel Haworth: finely chopped onion

By Carina Perkins contact

- Last updated on GMT

Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop an onion.

First, cut the onion in half and slice it lengthways. Make one cut horizontally through the onion, and then turn the onion round, draw back the knife and slice downwards, being careful to keep your fingers behind the blade.

Chopping an onion through releases acidic juices, which can result in a bitter taste to your sauce. Haworth suggests wrapping the onion in a cloth and washing it under running hot and cold water several times, finishing with cold water. Then squeeze out the water and you will be left with fresh onions without a bitter taste.

Related news

Show more

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers